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How to cook Escabeche Lapu-lapu/ Chef Joey Boi
Ingredients:
500 Grams Lapu-lapu
1 Piece red bell pepper (medium-sized)
1 Piece red onion
15 Grams luya
1/3 Cup white vinegar
4 Tablespoon white sugar
4 Cloves garlic
1 Cup water
1 Tablespoon soy sauce
4 Tablespoon oil
3-4 Tablespoon diluted cornstarch
salt and pepper to taste
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